#ITJUSTWINS

Redneck Chicken Fried Steak Sandwich

Redneck Chicken Fried Steak Sandwich

What do you do when you get a new fryer? You make a chicken fried steak sandwich - with a Redneck twist.

You Will Need

The Prep

First thing you want to do, is create the breading for the steaks. In a bowl, mix the flour with Cow Cover Hot and Ghost Pepper Seasoning to taste - you know better than anyone how spicy you want this.

Grab a second bowl, and in it crack and whisk the two eggs. These should be enough for 4 thin sliced steaks, but you can always add more.

Now, to bread each steak: Dunk'em in the flour first, then in the egg, then back in the flour. Finally, place them on a large enough plate. Make sure to get good coverage each time!

The Cook

Set up your deep fryer, and let it come up to temp, according to the manufacturer's specifications. Once it's hot enough, carefully lower the steaks in, one by one. Use tongs to avoid burning your hands!

While the steaks are in the fryer, go ahead and hit the buns with butter before giving them a quick toast. Slice the pickles (we like them sliced length wise, but do what you like).

The Payoff

Once the deep fried steaks hit a core temp of 160ºF (71ºC), pull them out of the fryer, and place onto a plate with paper towels. Rest for 5 minutes, then go ahead and assemble your chicken fried steak sandwich!

Spread mayonaise on the bottom bun - add pickles, the fried steak, and voila! The most redneck thing you'll have all year - and it's going to be darn good too.

See you on the next recipe!

star

Submit your own recipe. Embrace greatness.

Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.

Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.


Also in Recipes

Overnight Pork Butts on a Pellet Grill

Effortlessly smoke tender, juicy pork butts overnight on your pellet grill. Perfect for no-fuss, delicious BBQ. Wake up to mouth-watering aromas and ready-to-shred pork.

The EASIEST Overnight Pork Butts On A Pellet Grill EVER!

On today’s video, I’m showing you how to make the easiest, overnight pork butt you’ve ever made in your life! For this pork butt, we’re firing up the Traeger with hickory pellets, but you use whatever cooker, and pellets, you want, just make sure it’s ready to run at 225°F overnight. This video is perfect for beginners that are looking for an easy pork butt recipe. First, I’ll show you how I do a light trim, then we’ll apply a mustard binder, rub it up, and set it on the smoker. And, if you don’t want to trim the fat off, you don’t even have to do that! Seriously, it doesn’t get much easier than this smoked pork butt recipe. Even though we aren’t injecting these pork butts, I’ll tell you what I would use if we decided to. And make sure you’re paying attention because I’m showing you exactly how to rack these pork butts for the perfect smoke. Plus, if you’re smoking in the cold, I’ll tell you how I maintain the perfect temperature in my smoker. Once you’ve got the pork butts perfectly placed, shut the lid and don’t touch them for at least 12 hours. When that time is up, I’ll show you how to check the temp, get the perfect wrap, and we’ll finish up the cooking process. Once the pork butts are complete, we’ll shred it, make some killer sandwiches, and what doesn’t get eaten, we’ll store for later. Enough talking, let’s get to cooking.
5 Minute Brisket Chili on a Weber

Transform yesterday's brisket into today's feast with this 5-Minute Brisket Chili recipe! Breathe new life into leftovers for a quick, flavorful, and satisfying meal.

Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo’s BBQ, that's exactly what you'll have, every time.

Subscribe